Creamy Chicken Tortellini with Veggies

This dish tosses seared chicken and cheese tortellini with a rainbow of sautéed vegetables, all coated in a lemony Parmesan cream sauce built right in the same skillet. Cooking everything in stages — tortellini, then chicken, then vegetables, then sauce — keeps each component from overcooking while everything comes together at the end. It's a full, colorful dinner from one pan.

Seared chicken, cheese tortellini, and sautéed vegetables toss together in a lemony Parmesan cream sauce.

Why You'll Love This Recipe

• Fast: ready in about 40 minutes (15 min prep, 25 min cook)
• Simple: 20 everyday ingredients
• Feeds the family: 4 servings
• Light: about 653 calories per serving

Ingredients

• 2 boneless (skinless chicken breasts, cut into bite-sized pieces)
• 1 package (20 oz cheese tortellini (fresh or frozen))
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 medium zucchini (sliced into half-moons)
• 1 cup cherry tomatoes (halved)
• 2 cups fresh spinach
• 1/2 cup grated Parmesan cheese (optional)
• Fresh basil or parsley for garnish (optional)
• 1 tablespoon butter
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon juice
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the tortellini according to the package instructions until al dente, then drain and set aside.
2. While the tortellini cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat, season the chicken with salt, pepper, and Italian seasoning, and cook until browned and cooked through, about 5 to 7 minutes, then remove and set aside.
3. Add the remaining olive oil to the same skillet, sauté the garlic for about 30 seconds until fragrant, then add the diced bell peppers and zucchini and sauté for 4 to 5 minutes until they begin to soften, followed by the cherry tomatoes and spinach, cooking until the spinach wilts and the tomatoes soften slightly, about 2 to 3 minutes.
4. Push the vegetables to one side of the skillet, melt the butter on the other side, then stir in the chicken broth and heavy cream, followed by the Parmesan, lemon juice, and Italian seasoning, seasoning with salt and pepper and letting the sauce simmer until it thickens slightly.
5. Add the cooked chicken and tortellini to the skillet with the vegetables and sauce, tossing everything together until well combined and heated through.
6. Serve hot, garnished with additional Parmesan and fresh basil or parsley, if desired.

Cooking Tips

• Cook the tortellini just until al dente, since it will warm through again once combined with the sauce.
• Let the chicken rest before it's tossed back in so it stays juicy.
• Stir the sauce frequently as it simmers so the cheese melts smoothly.

Substitutions

• Asparagus or broccoli can replace some of the vegetables listed.
• Half-and-half can be used in place of heavy cream for a lighter sauce.
• Rotisserie chicken can replace freshly cooked chicken breast.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce.

Serving Suggestions

• Top with extra Parmesan and fresh basil or parsley.
• Serve with crusty bread on the side.
• Add a crack of black pepper right before serving.

Nutrition (per serving)

Nutrient	Amount
Calories	653 kcal

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